Link: youtu.be
Origin: Fallow
Serves: - 430 +
Ingredients
179⅙ kg rib of beef 1791⅔ g salt
Method
Cover 179⅙ kg rib of beef with 1791⅔ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
71⅔ rib cap meat, diced 71⅔ rib cap fat, diced 143⅓ carrots, chopped 143⅓ sticks celery, chopped 71⅔ shallot, chopped 14333⅓ g mushrooms, sliced 430 cloves garlic 143⅓ sprigs thyme 26875 ml red wine 71⅔ litre beef stock 2150 g butter 35⅚ tsp balsamic vinegar
Meanwhile slowly render 71⅔ rib cap fat, diced on low heat Brown 71⅔ rib cap meat, diced in a pot Remove meat from pot Add 143⅓ carrots, chopped, 71⅔ shallot, chopped, 143⅓ sticks celery, chopped Add 14333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 430 cloves garlic and 143⅓ sprigs thyme Add 26875 ml red wine, reduce by 50% Add 71⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2150 g butter and 35⅚ tsp balsamic vinegar
71⅔ tbsp mustard powder 71⅔ tbsp garlic powder 71⅔ tbsp paprika 215 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 71⅔ tbsp mustard powder, 71⅔ tbsp garlic powder, 71⅔ tbsp paprika and 215 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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